’Shroom ’n’ Swiss Burgers with Bacon
with Potato Wedges & a Creamy Honey Dijon Dipper
- Milk
- Eggs
- Soy
- Wheat
Not to get cheesy, but we’re head over heels for these bodacious burgers. Juicy beef patties are topped with an ultra-savory combo of Swiss cheese and sautéed mushrooms, then tucked into toasty buns. Served with a heap of crispy oven fries and honey Dijon sauce for dipping, well, everything!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Button Mushrooms
10 ounce
Ground Beef
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Mushroom Stock Concentrate
4 ounce
Applewood Smoked Bacon
2 unit
Potato Buns
(Contains: Soy, Wheat)
2 slice
Swiss Cheese
(Contains: Milk)
5 unit
Potatoes
Not included in your delivery
2 teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve buns.
Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper.
Roast on top rack until browned and crisp, 20-25 minutes.
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 3-5 minutes. Season with salt and pepper.
Stir in half the stock concentrate (you’ll use the rest in the next step) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until mushrooms are coated, 30 seconds.
Turn off heat; transfer to a small bowl. Wipe out pan.
In a large bowl, combine beef* and remaining stock concentrate. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
In the last 1-2 minutes of cooking, top each patty with Swiss cheese. Cover pan until cheese melts.
While patties cook, toast buns until golden.
In a second small bowl, combine sour cream and honey Dijon dressing. Season with salt and pepper.
Spread bottom buns with as much sauce as you like. Top with patties, mushrooms, and top buns.
Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.
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